Instructions: Simmer the lemon juice, vermouth, gin, Worcestershire sauce, pequin chile, and garlic for 5 or 6 minutes over low heat, stirring constantly. Stir in the onion and parsley.

Place the shrimp in a shallow glass bowl. Pour the "martini" chile mixture over the shrimp and marinate for 5 minutes. (Any longer and the shrimp will "cook" too long in the marinade.)

Broil the shrimp on a stovetop grill or over charcoal for 3 to 4 minutes or until done, brushing the marinade over them at least twice during the cooking.

SERVING SUGGESTIONS: Serve on a bed of greens or mixed lettuce with sliced fresh fruit arranged around the edge of the plate.

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